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hard unblemished green pepper warm onion clove garlic mushrooms parsley bread crumbs eggs salt tomato sauce Parmesan cheese
Viewed: 105 - Published at: 6 years agoIngredients
- 6 lg. hard unblemished green pepper
- 1 pound warm (or possibly sweet) Italian sausages
- 2 c. finely minced onion
- 1 clove garlic, finely chopped
- 1 1/4 pound fresh mushrooms, cut into tiny cubes or possibly minced (about 3 1/2 c.)
- 1 c. finely minced parsley
- 2 c. fine fresh bread crumbs
- 2 Large eggs
- Salt and freshly grnd pepper to taste
- 3/4 c. tomato sauce
- 3/4 c. grated Parmesan cheese
Method
- Preheat oven to 425 degrees.
- Split the peppers in halves lengthwise.
- Remove and throw away the seeds.
- Cut away and throw away the white veins inside the pepper halves.
- Remove the meat from the sausage skins.
- Throw away the skins.
- Add in the sausage meat to a skillet.
- Don't add in any more fat.
- Cook, stirring and cutting down with the side of a heavy kitchen spoon to break up any lumps in the meat.
- When cooked through, add in the onion and garlic.
- Cook about 5 min and add in the mushrooms.
- Cook about 2 min and spoon the mix into a mixing bowl.
- Let cold slightly.
- Add in the parsley, bread crumbs, Large eggs, salt and pepper to taste.
- Blend well.
- Spoon equal portions of mix into the pepper halves.
- Smooth over.
- Arrange pepper halves in a buttered baking dish.
- Spoon 1 Tbsp.
- of tomato sauce on top of each half.
- Sprinkle with cheese.
- Bake 40 to 45 min till piping warm throughout and nicely browned.
- Yield: 6-12 servings.
